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As the leaves begin to turn and a crispness fills the air, there’s nothing more comforting than a hearty lasagna that celebrates the flavors of the season. Enter Butternut Bliss Spinach Lasagna, a delightful twist on a traditional favorite. This recipe marries the sweet earthiness of roasted butternut squash with the vibrant green of fresh spinach, layered between sheets of pasta and enveloped in creamy cheese. It’s not just a dish; it’s a celebration of autumn's bounty that appeals to both the palate and the heart.

Butternut Squash Spinach Lasagna

Experience the warmth of autumn with Butternut Bliss Spinach Lasagna, a comforting dish that combines roasted butternut squash and fresh spinach, layered between creamy cheeses and pasta. Perfect for family gatherings or cozy dinners, this healthy twist on a classic lasagna offers rich flavors while being nourishing. Enjoy the vibrant colors, delightful textures, and the satisfaction of cooking with seasonal ingredients that celebrate the bounty of fall. Dive into this culinary adventure and create lasting memories around your dining table!
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Ingredients
  

2 cups butternut squash, peeled and diced

9 lasagna noodles (gluten-free if preferred)

3 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

    Roast the Squash: In a bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until tender. Remove and set aside.

      Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix well until smooth.

        Sauté the Spinach: In a skillet over medium heat, add a drizzle of olive oil. Add the chopped spinach and sauté until wilted (about 2-3 minutes). Set aside to cool slightly.

          Assemble the Lasagna:

            - Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.

              - Place 3 lasagna noodles over the sauce.

                - Spread half of the ricotta mixture over the noodles.

                  - Add half of the roasted butternut squash and half of the sautéed spinach on top.

                    - Sprinkle with 1/3 of the mozzarella cheese.

                      - Repeat the layers: noodles, ricotta mixture, remaining butternut squash, remaining spinach, and another 1/3 of the mozzarella cheese.

                        - Top with the last 3 lasagna noodles, remaining marinara sauce, and remaining mozzarella cheese and Parmesan.

                          Bake the Lasagna: Cover the baking dish with aluminum foil (making sure it doesn’t touch the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                            Let it Rest: Remove the lasagna from the oven and let it sit for about 10-15 minutes before slicing. This will help it hold together better.

                              Serve: Garnish with fresh basil leaves if desired and serve warm.

                                Prep Time, Total Time, Servings:

                                  30 minutes | 1 hour | 6 servings